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Winovazyme Biological Science & Technology Alkaline Protease

Winovazyme Biological Science & Technology Alkaline Protease where one alkaline protease activity unit (U) is defined as the amount of enzyme which releases 1.0μg tyrosine from casein in 1 min at 40℃ and pH7.2.

Ingredient Name: Protease

Functions: Enzyme

Physical Form: Powder, Solid

End Uses: Beer

    Knowde Enhanced TDS

    Identification & Functionality

    Enzyme Type
    Ingredient Name
    Food Ingredients Functions
    CAS No.
    9001-92-7
    Ingredients
    Protease
    Food Additive Number
    E 1101, INS 1101
    Technologies
    Temperature curve

    Winovazyme Biological Science & Technology Alkaline Protease - Temperature Curve

    PH curve

    Winovazyme Biological Science & Technology Alkaline Protease - Ph Curve

    Features & Benefits

    Food Ingredients Features
    Benefits

    1. Reduce the floc caused by plant protein, solve the precipitation, stratification, the phenomenon such as flocculent effectively

    2. Speed up the filtration velocity, shorten the production cycle, reduce consumption, save costs

    Applications & Uses

    Food & Nutrition Applications
    Usage level

    The recommended dosage is 0.4-2g/100 kg raw material (4 ~ 20ppm), can be activated by 40℃ water for 5~10 minutes, the optimum dosage shall be determined by experiment.

    Properties

    Physical Form

    Packaging & Availability

    Packaging Type
    Packaging

    25 kg/bag, or as request.

    Storage & Handling

    Storage

    25℃, 12 months, enzyme activity remain≥90%.  

    Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.